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I have seen a few recipes that use a spicy peanut butter sauce that have sounded pretty tasty. Since I had just invested in a jar of cashew butter I though it would be nice to try making a cashew butter sauce. I was aiming for a tasty cashew butter sauce with a nice balance of sweet, salty, tart and spicy. I decided to use the cashew butter sauce on some chicken. Of course I had to add an herb and since I was already going with some Asian flavours I decided to throw in some cilantro. The dish came together really quickly and easily. The cashew butter chicken turned out really good! The sauce was nice and creamy and flavourful. I first had the cashew butter chicken on a simple salad but I made enough to have leftovers so that I could try it in a pasta and on some rice.
Cashew Butter Chicken
Cook Time: 10 minutes Total Time: 10 minutes Servings: 4
ingredients
- 2 teaspoons olive oil
- 1 pound chicken (cut into bite sized pieces)
- 1 tablespoon cashew butter
- 2 tablespoons soy sauce (gluten free for gluten free)
- 1 lime (juice and zest)
- 2 cloves garlic (grated)
- 2 teaspoons ginger (grated)
- 1 tablespoon brown sugar
- 2 teaspoons chili sauce
- 1 teaspoon sesame oil
- 1/4 cup cilantro (chopped)
- 1/4 cup cashews
- 2 green onions (chopped)
directions
- Heat the oil in a pan.
- Add the chicken and saute until cooked, about 4-7 minutes.
- Mix the cashew butter, soy sauce, lime juice, lime zest, garlic, ginger, brown sugar, chili sauce and sesame oil in a bowl.
- Toss the chicken and cilantro in the cashew butter sauce to coat.
- Serve on salad, rice or pasta and garnish with cashews and green onions.
Similar Recipes:
Crab Summer Rolls with Cashew Butter Dipping Sauce
Sesame Chicken
Moo Satay (Pork Satay) with Curried Peanut Sauce
Lemon Chicken
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Reader Interactions
Comments
Elly says looks delicious! i love cashews in anything and i really love cashew butter. almond butter too!
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- Coffee & Vanilla says
Kevin,
Your recipe sounds very good to me… I use peanut butter with soy sauce for vegetables, I used also recently cashew nuts in risotto with carrots, instead of pine nuts and it came out delicious.
I must look for cashew butter in the shops 🙂Margot
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- Peter M says
This looks very appetizing Kevin and the peanut concept is interesting and I’ve gotta try it.
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Really nice recipe! My husband loves cashew chicken when we get Chinese. I’ll bet he’ll love this one too.
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- MrsPresley says
i’ve never had cashew butter before; this sounds great though. good idea! 🙂
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- Emiline says
I like how you don’t ramble on. You get right down to it. I try not to ramble, but it happens. Like right now.
LOVE your cashew butter chicken.
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- Cooking and the City says
Kevin your cashew butter chicken looks delicious & so versatile 🙂
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- Ruth Daniels says
Kevin, the dish has me drooling no matter how it’s served. Thanks for sharing with Presto Pasta Nights.
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- Bellini Valli says
Sounds delicious Kevin. I have to add it to my evergrowing list of recipes from your blog to try 🙂
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- sher says
That’s heavenly! I love cashews so much, I only buy them about 2 times a year. And this recipe is the perfect excuse for me to buy some, don’t you think?
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- Gloria says
mmm….Looks wonderful Kevin, really wonderful and nice picture!!! Gloria
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- Helene says
I don’t know if I can find cashew butter around here. This looks delicious.
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- Dhanggit says
first time i tasted this was whenn i dined in a small restaurant in hanoi..really good! thanks for sharing the recipe 🙂
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- amysep says
This looks yummy. When I saw it, I immediately imagined myself rolling it up with a sprig of extra cilantro or some mint in some boston bibb lettuce and eating it that way. Great way to use cashew butter! amy @ http://www.neverfull.wordpress.com
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- Pam says
I’ll have to look for some cashew butter at the store, because this sounds so good!
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- Adrienne.McAvoy says
Awesome recipe! I made it tonight after I tried to figure out what to do with some cashew butter that’s been in the fridge a little too long. Great over mixed organic greens.
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- Meg. says
We really loved this. The only changes I would make would be to thin out the sauce a little, maybe with some chicken broth, and leave out the sesame oil, because I honestly just can't stand the flavor of it. Otherwise this was a hit, and we will be making it again!
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